Got Bats?

 

 Organic Black Chocolate Linzer Cookies with a hazelnut chocolate filling

Halloween treats

Witch Fingers..... (Pumpernickel Pretzels/Chocolate)

Halloween Feast

 

My Mother and  friend Sandy  came to dinner at our house on Saturday....Rick made tomato soup (with eyeballs) for starters.

and then.....

We had Chicken Pot Pie (Amish Edition) with a side of...

Roasted Butternut Squash Mash with Gruyere cheese .....and finished the evening

with

Fresh poached pears (Ghostly) with slimey syrup

YUMMY!!

All night long we had Apple Cider Cocktails made with Spiced Rum and

Cinnamon Schnapps (Fire Water)....

as you can see things got a little blurry

BOO!

Dinner is Served!

Lebanon Farmers Market

This week in addition to cookies there will be Quiche (made by me) available at market....
Gourmets Pantry
 We are Having Spinach,Mushroom and Leek with smoked Swiss cheese

 and

Roasted Asparagus and Canadian Bacon with Herb Gouda  and extra sharp Cheddar

The fresh Apple Peanut Butter Bars with Butter cream frosting are a big hit and have been selling out early in the week...

Scallops with Dijon cream

 

 

Ingredients

• 20 fresh large scallops, small side muscle removed
• 3-4 tbsp olive oil (or canola)
• Sprinkled sea salt and freshly ground black pepper, to taste
• 1 ounce vodka
• 1/4 cup vermouth
• 1/4 cup half and half cream
• 2 tablespoons Dijon mustard
• 1 shallot diced

Directions

1. Thoroughly dry the scallops by laying and folding them within a double layer of paper towel.
2. Pre-heat a heavy-duty skillet over high heat then add oil. When it is almost smoking, season the scallops with salt and pepper and sear them briefly, 1-2 minutes per side, so they are golden on the outside, and still tender inside.
3. Remove them from the pan and pour in vodka to de-glaze, allowing it to flame. When flame subsides, add the vermouth, mustard and cream and reduce to a sauce like consistency. Whisk in the green onions serve immediately.